Fall is right around the corner, and with a new semester starting here at LLCC, it is a great time to trade your routine for something tastier! LLCC’s culinary offerings span everything from hands-on baking and cooking to dinners and team-building experiences. Local chefs and experts bring each session to life in a state-of-the-art kitchen setting, and every class feels like an adventure. 

As the season shifts, I’m reminded of why I fell in love with this work in the first place. These community classes are where I began teaching, and what started as simply sharing recipes quickly grew into a passion for connecting with others through food. Some classes are all about rolling up your sleeves, kneading dough and watching pretzels take shape in the oven; other nights bring a mix of flavors, stories and laughter, where the group around you makes the experience as memorable as the food itself. There’s something magical about watching a roomful of strangers turn into friends by the end of the night, brought together by the simple acts of whisking, stirring and tasting side by side. Food has a way of slowing us down just enough to savor not only the meal but also the company — and that spirit of connection is exactly what these classes carry into fall. 

What I love most is the energy in the room. Cooking and baking bring out something joyful in people. They make conversations flow, worries get set aside and there’s a shared excitement when the first bite is finally taken. You leave with a little more confidence in the kitchen, sure, but also with the memory of time that felt special. Even as the weather turns cooler, I’m always looking for new ways to enjoy vegetables. Take acorn squash, for example. Most people lump it in with winter squash because of its tough skin and long storage life, but here’s the twist: despite being categorized as a winter squash, it actually belongs to the same species (Cucurbita pepo) as summer squash varieties like zucchini and crookneck squash. Enjoy this salad recipe, and we hope to see you at our next culinary class, perhaps Salad for Dinner or another seasonal favorite! 

Acorn squash salad with tahini vinaigrette 

Ingredients

• 1 medium acorn squash, halved, seeded and cut into 3/4-inch-thick wedges
• 1 medium red onion, cut into 1-inch wedges
• 2 Tbsp. olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup tahini
• 2 tsp. lemon zest, plus 2 tablespoons lemon juice
• 4 cups baby kale, chopped
• 1/3 cup chopped dates (or other dried fruit
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted almonds, chopped 

Directions

1. Preheat oven to 425°F. Toss together squash, onion and oil on a large-rimmed baking sheet. Season with salt and pepper. Roast until golden brown and tender, 20-25 minutes.
2. Meanwhile, whisk together tahini, lemon juice and 2 tablespoons water in a bowl. Season with salt and pepper. Whisk in additional water if the dressing is too thick.
3. Arrange kale, squash, onion, dates, cilantro and almonds on a platter. Drizzle with dressing, and sprinkle with lemon zest.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.